Polyphenols from peanut skins and their free radical-scavenging effects

Lou, Hongxiang; Yuan, Huiqing; Ma, Bin; Ren, Dongmei; Ji, Mei; Oka, Syuichi

doi:10.1016/j.phytochem.2004.06.026

Cited by 86 publications

(75 citation statements)

References 13 publications

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“…Almonds in particular are especially rich in α-tocopherol, while walnuts contain significant amounts of its isomer γ-tocopherol, which has been investigated much less than α-tocopherol, but is increasingly recognized as a relevant antiatherogenic molecule [31]. Remarkably, in all nuts most of the antioxidants are located in the pellicle or outer soft shell, as shown for almonds [32,33] and peanuts [34], and 50% or more of them are lost when the skin is removed [25]. Bleaching of nuts when the hard shells are cracked, as it occurs naturally in pistachios, also destroys most of the antioxidants [35].…”

Section: Nutrient Content Of Nutsmentioning

confidence: 99%

Health Benefits of Nut Consumption

2010

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Nuts (tree nuts and peanuts) are nutrient dense foods with complex matrices rich in unsaturated fatty and other bioactive compounds: high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols, and phenolic compounds. By virtue of their unique composition, nuts are likely to beneficially impact health outcomes. Epidemiologic studies have associated nut consumption with a reduced incidence of coronary heart disease and gallstones in both genders and diabetes in women. Limited evidence also suggests beneficial effects on hypertension, cancer, and inflammation. Interventional studies consistently show that nut intake has a cholesterol-lowering effect, even in the context of healthy diets, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Blood pressure, visceral adiposity and the metabolic syndrome also appear to be positively influenced by nut consumption. Thus it is clear that nuts have a beneficial impact on many cardiovascular risk factors. Contrary to expectations, epidemiologic studies and clinical trials suggest that regular nut consumption is unlikely to contribute to obesity and may even help in weight loss. Safety concerns are limited to the infrequent occurrence of nut allergy in children. In conclusion, nuts are nutrient rich foods with wide-ranging cardiovascular and metabolic benefits, which can be readily incorporated into healthy diets.

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Section: Nutrient Content Of Nutsmentioning

confidence: 99%

Health Benefits of Nut Consumption

2010

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“…Several authors (Lou et al 2004;Yu et al 2005Yu et al , 20062007;Wang et al 2007) have reported that peanut skins contain phenolic compounds with demonstrated antioxidant properties. Yu et al (2006) observed three classes of compounds in peanut skin extracts including phenolic acids, flavonoids and stilbene (resveratrol).…”

Section: Total Polyphenols and Tannins And Flavonoids Content Of The mentioning

confidence: 99%

Polyphenols from different agricultural residues: extraction, identification and their antioxidant properties

2014

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Agricultural residues like sugarcane bagasse (SCB), corn husk (CH), peanut husk (PNH), coffee cherry husk (CCH), rice bran (RB) and wheat bran (WB) are low-value byproducts of agriculture. They have been shown to contain significant levels of phenolic compounds with demonstrated antioxidant properties. In this study, the effects of two types of solvent extraction methods: solid-liquid extraction (SLE) and hot water extraction on the recovery of phenolic compounds from agricultural residues were investigated to optimize the extraction conditions based on total phenolic content (TPC), total tannin content (TTC) and total flavonoids content (TFC). Methanol (50 %) was found to be the most efficient solvent for the extraction of phenolics with higher DPPH, nitric oxide radical scavenging and reducing power activity, followed by ethanol and water. The phenolic compounds of methanolic extracts (50 %) were determined by reverse phase high performance liquid chromatography; in addition gallic acid became the major phenolic acid present in all the agricultural residues whereas ferulic acid, epicatechin, catechin, quercitin and kampferol present in lesser amounts. The present investigation suggested that agricultural residues are potent antioxidants. The overall results of this research demonstrated the potential of agricultural residues to be an abundant source of natural antioxidants suitable for further development into dietary supplements and various food additives.

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“…Skins have been used for animal feed or burned for energy. However, recent research has shown that skin has a high content of phenolic compounds as flavonoids, phenolic acids, procyanidins dimmers and oligomers (Ballard & Mallikarjunan, 2009;Ballard, Mallikarjunan, Zhou, & O'Keefe, 2010;Lou et al, 2004;Sarnoski, Johnson, Reed, Tanko, & O'Keefe, 2012;Tsujita, Shintani, & Sato, 2014;Yu, Ahmedna, & Goktepe, 2005;Yu, Ahmedna, Goktepe, & Dai, 2006) that makes it a product with potential benefits for human health and valuable biological activities (Awad, Chan, Downie, & Fink, 2000;Yu, Ahmedna, & Goktepe, 2010). Lou et al (2004) and Sarnoski et al (2012) isolated proanthocyanidins from peanut skin and identified them.…”

Section: Introductionmentioning

confidence: 99%

Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques

et al. 2016

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Purification and bioassay-guided fractionation were employed to isolate proanthocyanidins with antioxidant activity from peanut skin (Arachis hypogaea Runner 886). The crude extract was prepared with acetone (60% v/v) and purified using chromatographic methods, including a semipreparative HPLC technique. As a result, two proanthocyanidins were isolated and identified using NMR, epicatechin-(2 β → O → 7, 4 β → 8)-catechin (proanthocyanidin A1) and epicatechin-(β → 2 O → 7, 4 β → 8)-epicatechin (proanthocyanidin A2). Despite the structural similarity, differences were observed in their antioxidant activity. Proanthocyanidin A1 proved to be more active, with EC50 value for DPPH radical scavenging of 18.25 μg/mL and reduction of Fe(3+)-TPTZ complex of 7.59 mmol/g, higher than that of synthetic antioxidant BHT. This compound evaluated by ABTS(+) was similar to that of natural quercetin. Therefore, peanut skin is an important source of bioactive compounds that may be used as a mild antioxidant for food preservation.

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Polyphenols from peanut skins and their free radical-scavenging effects

Cited by 86 publications

References 13 publications

Health Benefits of Nut Consumption

Health Benefits of Nut Consumption

Polyphenols from different agricultural residues: extraction, identification and their antioxidant properties

Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques

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